Cheese casserole with three kinds of cheese sprinkles
very easy
75 mins
75 mins
Ingredients
- 50 g Mozzarella
- 50 g Parmesan (piece)
- 50 g Pecorino (alternatively Cheddar or Appenzeller)
- 75 g soft butter
- 125 g Flour
- 1 Egg Yolk
- 7-10 Tbsp salt, sweet paprika, pepper, sugar
- 1 Onion
- 2 Carrots
- 1 (approx. 200 g) Courgette
- 350 g Broccoli
- 400 g mixed mince
- 1 TABLESPOON Oil
- 1 TABLESPOON Tomato paste
- 75 g cherry tomatoes
- 100 g Baby salad mix
- 100 g Rocket
- 1 red peppers
- 3 TABLESPOONS Lemon juice
- 100 g Herbs (e.g. parsley and chives)
- 150 g Whole milk yoghurt
- 150 g Low-fat curd
- 100 g Whipped cream
Directions
- 1
Finely dice the mozzarella, finely grate the parmesan and pecorino. Knead with butter, flour, egg yolk and 1⁄2 tsp. salt and paprika to crumbles.
- 2
Peel onion and carrots. Wash the carrots and dice them finely. Clean, wash and chop the zucchini. Clean, wash and cut the broccoli into florets.
- 3
Fry the minced meat in hot oil until crumbly. Stir in onion and tomato paste. Add vegetables and 1⁄4 l water, bring to the boil and simmer for 12-15 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
- 4
Tomatoes wash, halve and to the mince give, with salt and pepper strongly season. Fill into a casserole dish, spread crumbles on top. Bake in the oven for about 15 minutes.
- 5
Clean, wash and drain the salad. Clean, wash and chop the pepperoni. Mix lemon juice, 1 tablespoon water, salt and sugar, mix everything.
- 6
Wash herbs, pluck leaves. Puree with yoghurt. Stir in the quark. Whip cream until stiff, fold in, season. Serve casserole with salad and herb dip.
Nutrition Facts
880 kcal
34 g
59 g
47 g
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